Mexican Chicken Casserole

Mexican Chicken Casserole

Ingredients:

Salsa

8 plum tomatoes, halved

3 garlic cloves, peeled and crushed

1 small onion, chopped

1 seeded jalapeno pepper, quartered

Cooking spray

1/3 cup chopped cilantro

3 tbsp lime juice

1/8 tsp black pepper

Lasagna: 

1 cup chopped onion

1 cup frozen corn kernels

1 cup red bell pepper, chopped

1 cup diced zucchini

3 cups cooked chicken breasts, shredded

1 tbsp garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 (10 oz) can green chili enchilada sauce

1 (4 oz) can chopped green chiles

12 (6 in) corn tortillas

1 cup shredded Monterey pepper jack cheese

1 cup crumbled feta cheese

Directions:

1. Preheat broiler

2. Prepare salsa, place tomatoes, garlic cloves, small chopped onion, and seeded jalapeno on a baking sheet that has been coated with cooking spray. Broil 20 minutes, or until charred. Remove from oven; cool slightly. Place mixture into food processor; add cilantro, lime and pepper. Process until smooth. Set aside.

3. Preheat oven to 350

4. Prepare lasagna, heat large nonstick skillet over med-high heat. Lightly coat pan with cooking spray. Add onion, corn, bell pepper, and zucchini; saute 6 minutes or until tender.

5. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until throughly heated. Remove from heat.

6. Spread 1/2 cup salsa over the bottom of a 9x13 inch baking dish coated with cooking spray. Arrange half of the tortillas over salsa. Spoon 1/2 chicken mixture evenly over tortillas. Top with 3/4 cup salsa and 1/2 cup cheese. Repeat layers beginning with tortillas, ending with cheeses.

7. Bake at 350 for 25 minutes, until bubbly.